City Chicken

I’m looking for all variations out there on City Chicken. Do you like it pork only or pork and veal? Do you grill, broil, pan fry, roast or saute your skewers. Do you prefer metal skewers or wood, or even sprigs of fresh herbs as skewers. Lastly do you make a gravy with the drippings or do you have them by themselves.

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This entry was posted on January 5, 2010 at 2:19 pm and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed.
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One Response to “City Chicken”

The history behind city chicken, so my aunt tells me, is that during the depression chicken was very expensive and hard to come by – so they used pork. I remember wooden skewers, You thread the cubes of meat on the skewers, the crumb, egg, crumbs. The you would fry them in the cast iron skillet with solid Crisco until golden brown. After you remove them from the frying pan, you put them on a rack in a baking pan. Once all are fried and in the roasting pan put just enough liquid to reach the bottom of the rack. Bake in a 250 degree oven for about 4 hours. Make gravy with the drippings and “real” mashed potatoes. Oh sooo good. When my parents first moved to Virginia in 87 you couldnt find things like wooden city chicken skewers in the grocery store. But if you go Pittsburgh or North the come on the skewer in the meat department of almost any grocery store.